The Whole Food Vegan Podcast

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In this episode we interview Anthony Masiello who successfully used a whole food plant based diet to assist with losing over 11st.

One of the most inspiring parts of Anthony’s story is how it took a life-altering event such as being turned down for a life insurance policy while still in his 30’s for him to understand he needed to make a 180 degree shift in his life. Almost overnight he went from a 17-year career in the pharmaceutical industry to realizing there had to be a better way to live for him and his family. During his time eating meat and dairy he became morbidly obese, was medicated for high blood pressure, and suffering from psoriasis, eczema, migraine headaches, and sleep apnea. With his transition to a whole food plant-based diet and healthy lifestyle, Anthony lost 160 lbs. and reversed all these conditions. Basically, Anthony was sick and tired of being sick and tired.

His commitment to a whole food plant based diet and lifestyle allowed him to basically become an entirely different person. He has maintained that weight loss, optimal health, and an incredible quality of life for more than 16 years and counting. Anthony shares with us the impetus for his lifestyle change, the challenges and the opportunities and goes into detail about the positive health effects eating a WFPB diet and maintaining a healthy lifestyle has made. He is on a mission to dramatically shift the healthcare focus from pill-based management to the prevention and reversal of chronic disease by enabling millions of people to implement lifestyle changes that will truly improve the quality of their lives. Read more about him here https://love.life/telehealth/

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In this episode we talk about:

• Ingredient substitutes
• Meat alternatives
• Additives

We look specifically at how you can replace and veganise:

• Eggs
• Pasta (fresh)
• Cheese
• Cream
• White/Cheese Sauce
• Honey
• Pastry
• Beef/Lamb
• Chicken
• Fish
• Bacon

We then talk about a vegan recipe for Lasagne.

Finally, we mention a whole range of ‘E’ numbers which you might want to avoid as a vegan.

Here’s the vegan/gluten free cake we mentioned, go look up the recipe

We also mentioned a Lebanese flat bread that we had from Vivo Lounge, it’s in their main menu range.

Veganising a non-vegan recipe is a great way to adapt your favourite dishes to be plant-based. Here are some more tips to help you “veganise” a non-vegan recipe:

1. Substitute animal-based ingredients: Replace ingredients like meat, dairy, and eggs with plant-based alternatives. For example, use tofu, tempeh, or seitan in place of meat, plant-based milk (such as almond, soy, or oat milk) instead of dairy milk, and flaxseed or applesauce instead of eggs.
2. Explore dairy alternatives: Use plant-based alternatives like coconut milk, cashew cheese, or nutritional yeast to replace dairy products in recipes. These alternatives can provide similar tastes and textures.
3. Opt for plant-based fats: Replace butter with plant-based oils such as olive oil, coconut oil, or vegan margarine.
4. Experiment with spices and herbs: Enhance the flavours of your dishes with a variety of spices and herbs. Get creative and try different combinations to suit your taste preferences.
5. Boost the protein content: Include protein-rich ingredients like legumes (such as chickpeas or lentils), quinoa, tofu, or tempeh to make your veganised recipe more satisfying and nutritious.
6. Pay attention to texture: Consider the texture of the original non-vegan recipe and choose appropriate substitutes. For example, mashed bananas can replace eggs in some dessert recipes to maintain moisture and binding.
7. Adapt cooking methods: Adjust cooking times and temperatures as needed when using plant-based ingredients. Some vegan ingredients may require less time or different cooking techniques.

Remember, it may take some trial and error to perfect your veganised version of a non-vegan recipe. Don’t be afraid to experiment and have fun with it! Happy vegan cooking!

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Welcome to another exciting episode of The Whole Food Vegan Podcast, where we bring you the best tips, recipes, and conversations to enhance your plant-based journey. This week, we have the pleasure of hosting Farah Shammas, the Managing Director of the St. Raphael Resort and Marina in Cyprus. Farah shares her journey of integrating veganism and sustainability into a luxury resort, offering a fascinating glimpse into the world of vegan hospitality.
A Mediterranean Vegan Paradise
Cyprus is known for its rich Mediterranean diet, which naturally includes an abundance of plant-based options. Farah highlights how the traditional Cypriot cuisine, influenced by Greek Orthodox fasting practices, offers a variety of vegan-friendly dishes. This accidental veganism has paved the way for delicious plant-based options in many local restaurants.
St. Raphael Resort: A Vegan Haven
As the only hotel in Cyprus with a fully vegan restaurant, St. Raphael Resort ensures that 30% of the menu in all its eight restaurants is vegan. Farah shares her passion for creating delicious, nutritious vegan meals that even non-vegans love. From creamy pasta made with plant-based milk to vegan gyros, the resort offers a diverse and delectable menu.
Sustainable and Vegan-Friendly
Farah’s commitment to sustainability is evident in every aspect of the resort. The spa uses certified vegan products, and guests can even generate energy while working out in the gym! The resort’s holistic approach to wellness and sustainability makes it a perfect destination for eco-conscious travelers.
Cooking Tips and Recipes
Farah’s cookbooks, including "40 Delicious Vegan Recipes," focus on using simple, readily available ingredients to create mouth-watering vegan dishes. She emphasizes the importance of variety and encourages incorporating whole grains, nuts, and seeds into your diet.
Join the Vegan Journey
Farah also offers plant-based nutrition coaching, helping individuals transition to a healthier lifestyle. Whether you’re looking to go vegan or just incorporate more plant-based meals into your diet, her practical advice and delicious recipes make the journey enjoyable and fulfilling.
Visit St. Raphael Resort
Experience the luxury and sustainability of St. Raphael Resort in Limassol, Cyprus. With stunning beach views, a vegan spa, and mouth-watering vegan cuisine, it’s the perfect getaway for anyone looking to relax and indulge in a vegan paradise.
Connect with Farah:
- [Farah Shammas on Instagram](https://www.instagram.com/farahshammas)
- [St. Raphael Resort](https://www.straphael.com)
Listen to the full episode on our podcast and get inspired by Farah’s incredible journey and passion for veganism. Don’t forget to rate, review, and subscribe!
Feel free to share your thoughts and comments with us at [email protected]. See you in the next episode!
#VeganPodcast #WholeFoodVegan #PlantBased #VeganTravel #SustainableLiving #VeganRecipes #CyprusVegan #EcoFriendlyResort #VeganInspiration

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In this episode we talk about the delights of having non-vegan friends over for dinner and how to make the meal enjoyable for everybody.

On the menu this week includes an ingenious way of making vegan lasagne as well as roast squash pasta.

Tip of the week is about understanding the ingredients in cakes and how to veganise recipes simply and easily.

Our ingredient of the week this week is nutritional yeast, a fabulous store cupboard staple to make sauces cheesy and nutritious.

Feel free to comment directly on this episode at https://govegan.online/
Resources & Show Notes:

• Bosh Sushi – https://www.bosh.tv/recipes/homemade-sushi-rolls
• Celeriac Bechamel Sauce – https://cookbookcreate.com/recipes/53885 [We just used the bechamel sauce section of this recipe]
• Nutritional yeast – http://marigoldhealthfoods.co.uk/products/engevita/engevita-with-b12-blue.php

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In this episode of the Whole Food Vegan Podcast, hosts Mark and Sue embark on a culinary adventure as they plan and experience a vegan journey in Japan. The couple shares their thoughts and expectations before their trip, highlighting concerns about the prevalence of fish-based dishes and hidden non-vegan ingredients in Japanese cuisine.

As they arrive in Tokyo for a short stopover on their way to Australia, Mark and Sue share their experiences finding vegan meals in a foreign land. They rely on the Happy Cow app and even utilize a vegan passport from the Vegan Society to communicate their dietary preferences.

During their stay in Tokyo, they explore local eateries, discovering hidden gems like the Food Therapy Diner and T's Tan Tan, where they enjoy delicious vegan ramen dishes and other plant-based treats. They also offer valuable tips for vegan travellers, including using cash for payments, planning meals in advance, and being adventurous in exploring off-the-beaten-path restaurants.

Despite facing some challenges, Mark and Sue demonstrate that with careful planning and a sense of adventure, it's possible to enjoy a vegan culinary experience in Japan. They leave listeners eagerly anticipating their next culinary journey as they prepare to head to Australia in their next podcast episode.

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